Ingredients
Scale
- 5 ounces baby spinach, coarsely chopped
- 8 ounces whole-wheat spaghetti
- 1 tablespoon oil from sun-dried tomato jar
- ½ cup slivered oil-packed sun-dried tomatoes
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Place 5 ounces spinach in a large colander in the sink.
- Bring a large saucepan of water to a boil over high heat. Add 8 ounces spaghetti and cook according to package directions.
- Drain the pasta over the spinach; toss to wilt the spinach.
- Meanwhile, heat ½ cup sun-dried tomatoes along with 1 tablespoon of the oil in a large skillet over medium heat.
- Add ½ cup onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
- Add garlic, ¼ teaspoon crushed red pepper, ¼ teaspoon salt and ¼ teaspoon pepper; cook, stirring, for 1 minute.
- Increase heat to medium-high and add 1 cup broth; cook, stirring, until reduced by about half, about 2 minutes.
- Stir in ½ cup sour cream, ¼ cup Parmesan and 1 tablespoon butter.
- Add the spaghetti and spinach; toss to coat well.
Notes
- Use any pasta shape you like; spaghetti is just a suggestion.
- For vegetarian version, use vegetable broth and substitute Parmesan with plant-based cheese or nutritional yeast.
- Wilting spinach by draining pasta over it saves cooking time and preserves nutrients.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Tossing
- Cuisine: American